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I have used the cheap hamburger meat and it always seems to make the best tasting hamburgers on the grill. I had a older gentleman tell me about a trick back in the 1980's that really works well on a charcoal grill if you can find the old large paper bags that the grocery stores use to give out. If you can find one of those you could put your hamburgers on the grill and split the bag down the middle and make it look like a tent and cover up your hamburgers and this bag would trap so much smoke from the grill that your hamburgers would make you "slap your grandma". Like I said, it is hard to find the old brown paper bags, but they worked great and your hamburgers would taste awesome.

I have used the cheap hamburger meat and it always seems to make the best tasting hamburgers on the grill. I had a older gentleman tell me about a trick back in the 1980's that really works well on a charcoal grill if you can find the old large paper bags that the grocery stores use to give out. If you can find one of those you could put your hamburgers on the grill and split the bag down the middle and make it look like a tent and cover up your hamburgers and this bag would trap so much smoke from the grill that your hamburgers would make you "slap your grandma". Like I said, it is hard to find the old brown paper bags, but they worked great and your hamburgers would taste awesome.

All you have to do is ask for those at the grocery store. I use them every year for a project in my class

It's all about the meat. I would suggest buying your meat at a butchers shop. I go with 80-20 ground beef & I also weigh out every patty to 6oz for consistency. The only real thing you need is Lawry's season salt & pepper but if you feel spunky add some of this at the end & let it carmelize

I finish with Swiss cheese (always swiss for me). Also, let the burger rest for 5 minutes or so after they are done, this will ensure a very juicy burger.

Some tips-

Never ever squeeze your patty with the spatula, this will have the effect of drying them out.

Use pretty high heat when pan frying, if the burger is still too rare after you get that amazing crust on it, throw the whole pan into a 350 degree over to finish the cooking

Be fairly gentle when making the patties, also make the center of the patty a little thinner than the outside using your thumbs for more even cooking

Bring your meat closer to room temp than fridge cold to stop from the patties balling up while cooking

If you want to rest your burgers in the buns, I reccomend a very light coating of butter or mayo to stop from the buns getting too soggy. Also wrap your burger/bun in foil & let it rest like that to let the bun steam & get nice & soft.

For something different try a Wisconsin butter burger. Slice whatever amount of butter you will need (1-2 pats per burger) and put the pats in the freezer. When firmed up chop them into small pieces and back in the freezer. Buy extra lean ground beef. Shoot for 90-10. So that your inner cardiologist doesn't freak out just tell yourself that you are simply replacing one fat with another. Gently mix the frozen butter bits into the meat and form into patties. Grill as usual.

For something different try a Wisconsin butter burger. Slice whatever amount of butter you will need (1-2 pats per burger) and put the pats in the freezer. When firmed up chop them into small pieces and back in the freezer. Buy extra lean ground beef. Shoot for 90-10. So that your inner cardiologist doesn't freak out just tell yourself that you are simply replacing one fat with another. Gently mix the frozen butter bits into the meat and form into patties. Grill as usual.

I've seen it done like that, and I've seen it done Juicy Lucy style. Make a compound butter, season and form the meat, place a slice in the middle, seal and cook. After, put another slice of butter on top along with the cheese.

Always put a thumb indent in the middle unless you like burgers shaped like a spaceship. Burgers contract while cooking. A thumb imprint assures a nice, flat burger.

Always use kosher salt. It spreads more evenly, and no preservatives. Don't add salt until its ready to hit the grill. Salt tends to draw water out, and breaks down protein which makes for a springy, bouncy burger. Salt and pepper side goes down on the grill. When ready to flip, salt and pepper the top, then flip.

Always put a thumb indent in the middle unless you like burgers shaped like a spaceship. Burgers contract while cooking. A thumb imprint assures a nice, flat burger.

I think everyone knows not to press a burger.

these are my 3 main things. My best friend makes goldfish burgers, and they're pretty good, but these are the three things that no matter how many times I tell him... he always does the opposite and leaves them lacking.

burgers have dry ranch mix, shredded cheese, and goldfish in them. he squishes it all together and overpacks the meat, making it tough. I've tried to get him to gently blend the ranch mix into the meat, then put the cheese and goldfish in the middle, juicy lucy style, in a lightly packed burger. Just never listens.

Never indents the top, and on every flip he presses down with the spatula. Kinda want to make one my way and one his way and let him do a blindfold taste test to see which is better.